Directions

Have ready an 11-in. tart pan with removable sides.

Put flour and sugar in food processor; pulse to mix. Add butter and shortening; pulse just until mixture resembles small peas. Add water all at once; pulse just until a dough forms. Remove blade, then dough. Press into a 1-in.-thick disk, wrap and refrigerate 30 minutes or until firm enough to roll out.

On a lightly floured surface with a lightly floured rolling pin, roll dough into a 13-in. circle. Line bottom and sides of tart pan; cut off any excess. Place in freezer 10 minutes to firm.

Meanwhile heat oven to 425°F. Line pastry shell with foil, pressing foil into corners. Bake 15 minutes, remove foil and bake 5 minutes more until top edges are lightly browned. Cool on a wire rack. Reduce oven temperature to 375°F.

Meanwhile whisk sugar and cornstarch in a large bowl to combine. Whisk in eggs until combined. Whisk in butter, then sour cream, lemon peel and juice until blended (mixture will look curdled). Pour into tart shell.

No more than 4 hours before serving: Place tart pan on a small, sturdy bowl; let pan sides fall down. Place tart on a serving plate. Arrange fruit on filling as shown (see larger photo, page 99). Refrigerate until serving.

In a hurry? Use a refrigerated ready-to-use pie crust (from a 15-oz box). Roll out crust to 13 in. (Step 3), then proceed as directed.

Tips & Techniques

In a hurry? Use a refrigerated ready-to-use pie crust (from a 15-oz box). Roll out crust to 13 in. (Step 3), then proceed as directed. Can be made through Step 4 up to 3 weeks ahead. Wrap crust airtight and freeze. Thaw at room temperature before proceeding. Refrigerate tart, covered, up to 2 days. Top with fruit and Glaze no more than 4 hours before serving.